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Your ideas for using truffle oil?

I was recently given some white truffle oil (which I've never experimented with before) and I'm keen to start using it in the kitch.

Wondering how other chowhounds like to use this?

Also, can white truffle oil be used where regular truffle oil is indicated?

Appreciate your help hounds!

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  1. kinda lowbrow, but drizzle a little on just-outta-the-oil fries. quite tasty.

    1 Reply
    1. I make a mean flatbread pizza topped with fontina and fresh asparagus. Out of the oven I put a nice bunch of fresh arugula on top and drizzle with truffle oil.

      I also like it on a plain baked potato.

      1. A tiny bit in vinaigrette

        1. Popcorn

          A little goes a long way.

          1. Mix with scone or biscuit dough then bake. Simply amazing.

            1. The naysayers are among those people who think truffle oil tastes like kerosene. You may or may not be aware that most truffle oil contains no actual truffle. It is usually olive oil with flavor compounds that were created by food chemists.
              Many other people love the stuff. In terms of actual truffles, white ones are pricier than black. The important thing to know, whether or not your oil is "real", is that it should be drizzled into/over a finished dish, NOT while the food is cooking.

              Stir into macaroni and cheese, or mashed potatoes.

              1 Reply
              1. re: greygarious

                So true. The first time I had the real thing (using my own white truffle from truffle hunting to stick into fresh olive oil from an olive grove near where I was hunting) was an eye opener. Now whenever I go truffle hunting I repeat this.

                The real thing is very expensive but oh, so divine. It can be at least $100 and increase dramatically from there.

                My favourite ways are to drizzle over softly-scrambled eggs, crostini, truffled fries, homemade pasta or simply over rustic ciabatta bread that is sprinkled with fleur de sel. But as greygarious says, it should NOT be heated/cooked.

                1. Truffled deviled eggs. Best with real truffles, of course, but a little truffle oil can give a nice flavor.

                  1 Reply
                  1. re: ejkdc

                    Great suggestion! I made deviled eggs today and they just needed a little something (in spite of the teaspoon of rendered bacon fat I add to every batch). I remembered this post and just a drizzle of truffle oil was enough to add what I was looking for.

                    Just a note- last night I was prepping roasted veggies and found I was out of olive oil! Used a few drizzles of truffle oil out of necessity, but also thought the flavor would be a nice compliment. The truffle taste all but disappeared after 20 min at 425 degrees, so wouldn't recommend it for that purpose. So from my experience, would agree it's better as a finishing product.

                    1. drizzled over scrambled eggs or mashed potatoes.

                      1. I got a small bottle of truffle oil for Christmas and forgot about it until now. I've never used it. Can I add it to say eggs while I'm scrambling them. Can I 'cook' with it? Or is it better to use it as a topping or stirred into a dish after it's cooked? Thanks.

                        4 Replies
                        1. re: Puffin3

                          Your questions are covered in the previous responses.

                          1. re: Puffin3

                            Please don't cook with it! It is a finishing oil to be drizzled or stirred in off the heat for best results.

                            1. re: Puffin3

                              Almost everybody says not to cook with it, except for the purveyor of an olive oil shop in town that just opened. He scoffed at that. I cook with it. I don't fry with it, but I do drizzle it on burgers, in potatoes as I am cooking, while assembling. No big deal. Try it.

                              1. re: wyogal

                                I've tried it and prefer not to cook with it. I do blend it into things which I feel is different than actually cooking with it. Sort of how I use finishing salts and my 50-year-old aceto balsamico tradizionale de Modena that is reserved strictly for drizzling. But of course everyone is entitled to his/her opinion! :)

                            2. It's very good on all of the things mentioned above, and more. Just remember that a little goes a long way. Used sparingly, it can really enhance your food.
                              But use too much, and the chemical origins of the artificial flavor used in truffle oil will be quite apparent. And very cloying.

                              1. Thanks everybody for the great info and ideas - I'm excited to get a drizzling!

                                  1. Forgot to mention it is great drizzled over truffle risotto or even wild mushroom risotto.

                                    1. I may be the only one but...I think it tastes like garlic. This is relevant to me as my wife is allergic to garlic and I use it as a substitute. A little goes a long way...and I use it just before serving.

                                      I think we should use condiments/ingredients wherever we think they would taste good. No right or wrong, just personal,preference.

                                      2 Replies
                                      1. re: Sinicle

                                        Totally agree; I too always thought truffle oil had garlic undertones and used it in that kind of application myself, since I like just a hint of garlic generally. Just a drizzle before serving, I especially like it on Tomato and Mozz salad.

                                        1. re: Sinicle

                                          Are you familiar with the Indian seasoning hing, also known as asefoetida? It smells pretty bad if you sniff it raw, but when you stir the powder into a little hot oil or butter to bloom the flavor, you get the aroma and flavor of sauteed onion and garlic. You add this spice at the start of a dish, not as a finishing fillip.

                                        2. probably be good on a steak in place of a pat of maitre d'hotel butter.

                                          1. I did pat a couple of drops on the finished side of the burgers I made last night before serving. I can still taste it in my mouth this morning. The burgers were slowly sautéed in some clarified butter and to which I had lightly browned some fresh garlic in first then removed.
                                            I woke up and thought. "Gee I must have been to a good restaurant last night if the taste in my mouth means anything". Truffle oil/clarified butter and browned fresh garlic flavor and juicy beef and some red wine. LOL

                                            1. Agree with all of the above uses mentioned. I often use truffle oil to add a bit of kick to a cauliflower puree (esp when serving with scallops) and mushroom soup is not complete to me without a dash of truffle oil on top.

                                              1. I second the motion to use it (sparingly) in a vinaigrette. It achieves the same thing a few drops of fish sauce or a squirt of anchovy paste would. A few drops'll do ya. (And enjoy your truffle oil honeymoon while it lasts, I find overload is inevitable.)